The active component in garlic is a sulfur compound called allicin. Allicin is the chemical produced when garlic is bruised, chopped or chewed. Allicin is quite strong as an antibiotic. It is also a powerful agent that helps to prevent germs from reproducing in our bodies. It's said that 1 milligram of allicin has the potency of 15 standard units of penicillin. So, from now I will chop and wait 15.
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